- 2½ cups flour -
- ¼ cup sugar -
- ½ tsp salt -
- 8 oz (½ lb) cold unsalted butter, cut into small pieces -
- 8 oz (½ lb) cold cream cheese, cut into small pieces -
- 1 egg, beaten for brushing -
- ½ cup salted pistachios, coarsely crushed -
- Chocolate Pistachio Filling
- ½ cup confectioners’ sugar -
- ½ cup sugar -
- ½ cup + 2 Tbsp good quality unsweetened cocoa -
- 1 Tbsp vanilla sugar -
- ½ cup chocolate chips -
- Apricot Walnut Filling
- 1 cup good quality apricot jam, divided -
- ½ cup chopped walnuts, divided -
- ½ tsp ground ginger, divided -
1. To make the dough, place the flour, sugar, and salt into a food processor fitted with a blade attachment. Pulse briefly to blend ingredients, then add chopped butter and cream cheese. Pulse again until small clumps form. Place on a lightly floured surface and knead with the palms of your hands until the dough comes together. Divide into 4 pieces for Chocolate Pistachio Rugelach and into 2 pieces for Apricot Walnut Rugelach and cover well with plastic wrap. Refrigerate for at least 1 hour and up to 2 days.
2. Remove dough from refrigerator about 15 minutes before you plan to use it. Combine all ingredients for desired filling in a small bowl.
3. Preheat oven to 350°F. Sprinkle a work surface lightly with flour.
4. For Chocolate Pistachio Rugelach, roll the dough, one piece at a time, into a 5 x 12-inch rectangular, about ¼-inch thick. Trim the edges to make them even. Brush the dough with a beaten egg and sprinkle generously with the filling. Roll up jelly-roll style to create a long roll. Brush the whole roll with egg and then cut into even pieces, about 1½ inches wide. Place on a cookie sheet lined with parchment paper and top with crushed pistachios.
5. To make Apricot Walnut Rugelach, roll half the dough into a circle approximately the size of a dinner plate. Trim the edges (use a dinner plate as your guide if you like). Spread ½ cup apricot jam evenly over the dough. Sprinkle with ¼ cup nuts and ¼ tsp ground ginger. Cut into 12 to 16 pie-shaped wedges. Roll up each wedge from the outside edge towards the center and shape into a crescent. Brush with beaten egg. Repeat with remaining dough and filling.
6. Bake 20 to 25 minutes, until golden.